Dinner Casserole

Creamy Green Chile Enchilada Casserole

at a glance
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 Servings
5 — Votes 7 votes

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This craveable, green chile enchilada casserole is the best variation on the internet! It’s creamy, dreamy, tangy, and – if you already have shredded chicken on hand (maybe some intentional best overs Cook Once style or from a rotisserie chicken) – there’s ZERO cooking involved. You read that right. Just mix your filling, layer with tortillas and shredded cheese, and bake. That’s it! It’s the perfect recipe for the busiest of humans and totally delicious!

Top down view of green chili casserole on a pink surface. The surface is set with two light pink plates, each with a serving of casserole on the plate, with a lime wedge and gold/bronze fork. There is a glass dish with flaky sea salt and a small, wooden bowl with finely chopped cilantro. There is a silver serving spatula resting in the casserole dish.

Creamy Green Chile Enchilada Casserole

I’m a BIG fan of casseroles, especially in this particularly busy season of my life with work and two littles at home. I don’t have a lot of time to fuss with a laundry list of ingredients or steps to prepare an elaborate meal, but still want something super nourishing and tasty for my family. Enter this casserole! It is seriously the casserole my dreams are made of.

A lot of the traditional green chile casseroles had cream of chicken soup in the filling. I wanted to protect the creamy nature of the filling, but have a really viable gluten-free option that didn’t involve making your own cream-of-something soup and that was versatile enough to also make dairy-free with a few tweaks. Enter two of my favorite loves, sour cream and cream cheese. The combo of the two makes the filling extra creamy, with just the right amount of tang from the green chiles and lime juice. Everything mixes together in one bowl (no need to dirty any extra dishes), then gets layered in the casserole dish, and baked to bubbly perfection. It’s so easy, I’m confident you’ll find yourself coming back to it over and over again as a dinnertime staple!

Ingredients for Chicken Enchilada Casserole with Green Chiles

Top down view of green Chile casserole ingredients on a grey and white marble surface.
  • 3 cups of cooked shredded chicken
  • 1 cup of sour cream
  • 8 ounces of cream cheese, softened
  • ¼ cup of lime juice
  • 1 teaspoon of salt
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 3, 4-ounce cans of green chiles
  • 4 cups of shredded Mexican cheese
  • 12 corn tortillas

Ingredient Variations and Modifications

This creamy chicken casserole is a 10/10 as written, but if you’re looking for ways to modify it, we’ve got ideas for you below!

  • Make it dairy-free –  to make this casserole dairy-free, use a dairy-free sour cream (Kite Hill or Forager make great options) and dairy-free cream cheese (I like Kite Hill), and omit the cheese. Add an extra layer of tortillas on the top and top with a green Chile salsa or enchilada sauce.
  • Make it spicy – the green chiles on their own are not inherently spicy, so if you’d like to add a kick to your casserole, add a bit of cayenne or chopped jalapenos in with the creamy chicken mixture, or use spicy green chiles instead of regular canned green chiles.
  • Add black olives, black beans, or corn – any combination of these three (or even just one of them) would be really delicious tossed in the casserole itself. Simply stir corn, black beans, and/or black olives in with the chicken mixture.
  • Play with garnishes – get creative with your garnishes! Sour cream and thinly sliced jalapeños would both be really delicious adds.

How to Assemble a Creamy Chicken Enchilada Casserole

The first steps in getting a hot, ready-to-devour casserole on the table is prepping components and assembling! Here’s the full (very short) how-to for this one:

Hand holding the side of a large glass bowl filled with a creamy chicken mixture. The other hand is stirring the mixture with a spatula.
Hand layering 6 corn tortillas in the bottom of a beige colored casserole dish.
Spatula spreading creamy chicken mixture over the top of a layer of tortillas in a casserole dish.
Hand sprinkling shredded cheese on top of the creamy chicken layer in a casserole dish.
Hand adding another layer of tortillas on top of creamy chicken mixture and shredded cheese in casserole dish.
Layered green chili casserole topped with shredded cheese in a casserole dish.
  1. Make the creamy chicken filling – in a large bowl, mix together the sour cream, cream cheese, lime juice, spices, and green chiles until well incorporated (it’s ok if its not completely smooth! The cream cheese will melt while baking). Then, add the chicken and stir to fully coat.
  2. Layer and assemble – line the bottom of a 9×13 dish with a single layer of 6 corn tortillas. Add half of the chicken mixture on top of the tortillas, spread in an even layer, and then sprinkle two cups of cheese over top of the chicken. Repeat the same process for the second layer.

How to Bake Layered Green Chile Chicken Enchilada Casserole

The casserole is assembled, and now it’s time to pop it in the oven! Bake the creamy enchilada casserole in a 350°F oven for 30 minutes until the cheese is slightly browned and bubbly. If the cheese isn’t browning, you can turn on the broiler for a couple minutes to brown the top. Garnish the casserole with cilantro, then serve and enjoy!

Baked green chili chicken casserole with browned and bubbly cheese on top.

Tips for Chicken Enchilada Casserole

  • Use a rotisserie chicken – make things really easy on yourself and use a shredded rotisserie chicken instead of cooking/shredding your own.
  • Let the cheese brown and bubble – don’t pull your casserole out of the oven before the cheese has a chance to get nice and browned and bubbly. Melted cheese is great, but browned and bubbly cheese really takes the flavor of this dish up a notch.

Mexican Side Dish and Drink Ideas

While this casserole is a filling, balanced meal all on its own, I get wanting to create a little bit of a table spread if time allows! Below, you’ll find our best side and drink accompaniments to serve alongside your creamy enchilada casserole:

How to Store and Reheat

Store your leftover casserole in an airtight container (or covered casserole dish) in the refrigerator, and reheat individual portions in the microwave (or oven). If you stored your casserole in the casserole dish and want to reheat the whole thing, feel free to pop it in the oven at 350°F until heated through.

Side view of a silver spatula with a slice of green chili casserole on top of the spatula with the green chili casserole dish in the background.
Q Can I prep this casserole in advance?
A

You can absolutely prep your creamy chicken enchilada casserole in advance! To do this, you can either:

  • Fully bake and store the whole thing – follow the recipe as written for assembly and baking instructions, but pull the casserole out of the oven before the cheese has a chance to brown. Let it cool completely, then cover and refrigerate. When you’re ready to enjoy, pop the whole casserole dish in a 350°F oven (uncovered) until heated through, browned, and bubbly.
  • Assemble and bake later – follow the directions in the recipe card to assemble your casserole, then store it (before baking) covered in the refrigerator. When you’re ready to enjoy, pop the whole thing (uncovered) in a 350°F oven for 30 minutes.
Q Are flour or corn tortillas better for this enchilada recipe?
A

We used corn tortillas in this recipe, but you could absolutely use flour if you’d prefer. Go with what you have/what you love!

Top down view of white, square casserole dish with pesto pasta topped with sun-dried tomatoes and mozzarella on a wooden cutting board.

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Creamy Green Chile Enchilada Casserole Recipe

By: Melissa Guevara
5 — Votes 7 votes
Prep Time: 15 mins
Cook Time: 30 mins
Servings: 6 Servings
This green chile casserole is the creamiest, dreamiest, easiest casserole on the internet! It has the perfect savory tang and is sure to be a dish the entire family will love!

Ingredients  

  • 3 cups shredded chicken
  • 1 cup sour cream
  • 8 ounces cream cheese softened
  • ¼ cup lime juice
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3, 4-ounce cans green chiles
  • 4 cups shredded Mexican cheese
  • 12 corn tortillas

Instructions

  • Preheat the oven to 350°F.
  • In a large bowl, mix together the sour cream, cream cheese, lime juice, spices, and green chiles until well incorporated (it's ok if its not completely smooth! The cream cheese will melt while baking).
  • Add the chicken to the mixture and stir to coat.
  • Line the bottom of a 9×13 dish with a single layer of 6 corn tortillas. Add half of the chicken mixture on top of the tortillas, spread in an even layer, and then sprinkle two cups of cheese over top of the chicken. Repeat the same process for the second layer.
  • Bake for 30 minutes until the cheese is slightly browned and bubbly. If the cheese isn't browning, you can turn on the broiler for a couple minutes to brown the top.
  • Garnish with cilantro, serve, and enjoy!

Nutrition Information

Nutrition Facts
Creamy Green Chile Enchilada Casserole Recipe
Amount per Serving
Calories
783
% Daily Value*
Fat
 
47.9
g
74
%
Saturated Fat
 
26
g
163
%
Cholesterol
 
208.9
mg
70
%
Sodium
 
1476
mg
64
%
Carbohydrates
 
37.6
g
13
%
Fiber
 
6.9
g
29
%
Sugar
 
6.3
g
7
%
Protein
 
50.6
g
101
%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Notes

  • Make it dairy-free – to make this casserole dairy-free, use a dairy-free sour cream (like Forager or Kite Hill) and dairy-free cream cheese (like Kite Hill), and omit the cheese. Add an extra layer of tortillas on the top and top with a green Chile salsa or enchilada sauce.
  • Make it spicy – the green chiles on their own are not inherently spicy, so if you’d like to add a kick to your casserole, add a bit of cayenne or chopped jalapenos in with the creamy chicken mixture, or use spicy green chiles instead of regular canned green chiles.
  • Add black olives, black beans, or corn – any combination of these three (or even just one of them) would be really delicious tossed in the casserole itself. Simply stir corn, black beans, and/or black olives in with the chicken mixture.
  • Play with garnishes – get creative with your garnishes! Sour cream and thinly sliced jalapeños would both be really delicious adds.
Meet the Author
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Melissa Guevara

Melissa spends the bulk of her time writing, managing our content calendar, and lending a hand in recipe shoots. She values time spent exploring outdoors with her family and baking all things sourdough.⁠
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  1. Jeannie says

    Jeannie —  10/21/2022 At 07:03

    A question on the amount of green chilies: most cans are 4 oz. Is it supposed to be three 4 oz. cans? 24 oz. of green chilies sounds like a lot

    • Melissa Guevara says

      Melissa Guevara —  10/24/2022 At 10:30

      Good catch, Jeannie! It is supposed to be 3, 4-ounce cans of green chiles. We’ve fixed it in the copy/recipe card. Thank you for bringing this to our attention! -Team FF

  2. Rachel says

    Rachel —  10/24/2022 At 05:38

    5 stars
    This was delicious! I did use 4 oz cans of green chilies instead of the 8 oz called for in the recipe. I only used 2 cans in the casserole and set the contents of the third on the table so we could add more if we wanted. I will definitely make this again!

    • Melissa Guevara says

      Melissa Guevara —  10/24/2022 At 11:46

      We’re so glad that you enjoyed, Rachel! The 8-ounce cans were a typo, oops (we fixed it now)! We meant 4-ounce cans, so you were right on with your instincts. Thank you so much for taking the time to share your experience with us. We really appreciate it! -Team FF

  3. Laura says

    Laura —  10/24/2022 At 16:11

    What are the calories in this?

    • Melissa Guevara says

      Melissa Guevara —  10/28/2022 At 13:48

      Hi Laura! There are 783 calories per serving, based on 6 servings. You can find additional nutrition information on the recipe card just under the instructions. Thank you for reaching out! -Team FF

  4. Lisa says

    Lisa —  10/26/2022 At 09:02

    5 stars
    Made this last night for dinner and it was amazing! I substituted low carb flour tortillas for the corn tortillas and it was still great. I think the lime juice puts it over the top!

    • Melissa Guevara says

      Melissa Guevara —  10/28/2022 At 13:51

      We love to hear that, Lisa! Thank you for taking the time to share your feedback as well as your thoughtful substitution! We really appreciate it and are so glad that you enjoyed this recipe. -Team FF

  5. Briana says

    Briana —  11/09/2022 At 16:38

    5 stars
    This was so delicious! Easier than rolling up enchiladas, but a similar flavor profile that really hit the spot.

    Do you think this has too much dairy in it to freeze well? Trying to prep for baby & this sounds like a great postpartum comfort meal.

    • Melissa Guevara says

      Melissa Guevara —  11/10/2022 At 09:13

      We are so glad that you enjoyed this recipe, Briana! Thank you so much for taking the time to share with us. It should freeze and reheat well. Hope that it helps with baby prep. Congratulations! -Team FF

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